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Lomo de Cerdo Relleno (Stuffed Pork Loin)

Lomo de Cerdo Relleno (Stuffed Pork Loin) is a traditional Spanish recipe for classic dish of a loin of pork whta sausage meat, almond, onion, garlic and pancetta stuffing that's roasted in the oven with white wine. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Stuffed Pork Loin (Lomo de Cerdo Relleno).

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Pork RecipesVegetable RecipesSpain Recipes



Lomo de Cerdo Relleno (Stuffed Pork Loin): A Spanish recipe for a dish of a loin of pork whta sausage meat, almond, onion, garlic and pancetta stuffing that's roasted in the oven with white wine.

Ingredients


75g blanched almonds
3 tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed
50g Spanish pancetta, cubed (or use bacon lardons)
200g salchicha sausages (or any spicy fresh pork sausage), skins removed
1 1/2 tbsp flat-leaf parsley, finely chopped
1kg loin of pork, rind removed
200ml dry white wine
coarse sea salt and freshly-ground black pepper, to taste

Method:

Place the almonds in a dry frying pan. Set over gentle heat and cook, shaking the pan frequently, until lightly golden brown (be careful, as they can burn quickly). Once lightly coloured, turn out onto a plate and set aside to cool before chopping finely.

Heat 2 tbsp of the oil in a frying pan, add the onion and garlic and cook for about 4 minutes, or until soft but not coloured. Turn onto a plate and set aside to cool

Wipe the pan clean then add the pancetta and dry-fry until golden brown then mix with the onions.

When the onion mixture is cool, turn into a bowl and mix with the sausage meat, the toasted almonds and the parsley. Season to taste with salt and black pepper then mix well to combine.

Arrange the pork loin, flesh side down, onto a cutting board. Arrange it so that the loin is at right angles to yourself. Using a long-bladed knife, make an incision about 2cm deep along the length of the loin. Roll back the edge and then continue cutting lengthways, maintaining a 2cm thickness. Follow the line of the circle, folding the meat back so that it lies flat on the board. You should now have a flat piece of meat that is ready to spread with the stuffing.

Season the pork with salt and black pepper, then set aside for 30 minutes. Spread the stuffing all over the inside surface of the pork (but leave a 2cm border all the way around). Roll up the meat into a round and tie securely with string at 2cm intervals. Season the outside liberally with salt and black pepper.

Heat the remaining oil in a heatproof casserole dish (this must be large enough to hold the meat). Add the pork and fry on all sides until golden brown. Pour over the wine and bring to a boil. Transfer to an oven pre-heated to 220°C and cook, uncovered, for 20 minutes.

Reduce the heat to 180°C, then cover the casserole with a tight-fitting lid and cook for 20 minutes per 500g in weight. Uncover the casserole for the final 10 minutes of cooking to allow the meat to brown.

Remove the meat from the casserole and set aside to rest for 10 minutes before slicing thickly and serving.